RECIPE FOR HAM FRIED RICE RECIPES

Name: Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1/3 cup plain vegetable oil, like soy, corn, or peanut; 1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat; 1 onion, diced; Salt and pepper; 3 cloves garlic, finely chopped; 2-inch piece fresh ginger, peeled and finely chopped; 3 whole scallions, thinly sliced on the bias, white and green separated; 1 1/3 cups (6 ounces) medley frozen corn, peas, carrots; 4 large eggs, lightly beaten; 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

FRIED RICE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Fried Rice Recipe | Food Network Kitchen | Food Network image

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Provided by Food Network Kitchen

Categories main-dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Steps:

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
Copyright 2001 Television Food Network, G.P. All rights reserved

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIP…

Ham and Cheese Arancini (Italian Fried Rice Balls) Recip… image

Yummy, comforting deep-fried rice balls filled with ham and onion, stuffed with melty, gooey cheese! I came up with these tasty little morsels after having something similar at a tapas restaurant in my hometown. Sadly, that restaurant closed its doors, so I was forced to recreate my favorite dish. I have made these with havarti and swiss cheeses instead of the cheddar: all are equally good! NOTE: After reading the review, please note: You definitely want to use rice that is somewhat sticky. Do not use leftover fluffy rice that has had the starch rinsed off as they will not hold together well.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 eggs
2 1/2 cups cooked rice
1/4-1/2 cup ham, finely diced
1/3 cup butter, melted, plus
1 tablespoon butter (for sauteing onions)
2/3 cup parmesan cheese, grated or 2/3 cup romano cheese
1/4 cup onion, minced
1/4 cup fresh parsley, chopped or 1 -2 teaspoon dried parsley
1 teaspoon seasoning salt
1/2-1 teaspoon garlic salt
1 teaspoon ground black pepper
3 ounces extra-sharp cheddar cheese (cut into small cubes)
oil, for deep-frying
2 eggs, beaten
1 cup flour, for coating
1 cup dry breadcrumbs or 1 cup panko breadcrumbs

Steps:

Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
Cover and refrigerate for 30 minutes.
Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
Dip each ball into flour, then into the egg and then into the breadcrumbs.
Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

Nutrition Facts : Calories 800.5, FatContent 38.5, SaturatedFatContent 21.5, CholesterolContent 322.4, SodiumContent 970, CarbohydrateContent 79.8, FiberContent 2.9, SugarContent 2.7, ProteinContent 31.7

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